Ingredients:

  • 1 lb (450g) ground beef (80/20 blend recommended)
  • ½ lb (225g) ground pork
  • 1 cup (120g) panko breadcrumbs
  • ½ cup (120ml) whole milk
  • 1 large egg, lightly beaten
  • ¼ cup (30g) finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons butter (for browning)
  • 2 tablespoons olive oil (for browning)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups (480ml) beef broth
  • ½ cup (120ml) heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh parsley, for garnish (optional)

Instructions:

  1. In a small bowl, combine panko breadcrumbs and milk. Let stand for 5 minutes.
  2. In a large bowl, gently combine ground beef, ground pork, soaked breadcrumbs, egg, onion, garlic, salt, pepper, allspice, and nutmeg. Mix lightly – don't overmix!
  3. Cover the bowl and refrigerate for at least 30 minutes. This helps the meatballs hold their shape.
  4. Roll the meat mixture into 1-inch meatballs.
  5. Heat butter and olive oil in a large skillet over medium-high heat. Brown meatballs in batches, ensuring not to overcrowd the pan. Work in batches. Remove browned meatballs and set aside. Don't worry about cooking them all the way through at this stage.
  6. Melt butter in the same skillet. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  7. Gradually whisk in beef broth, ensuring there are no lumps. Bring to a simmer, then stir in heavy cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.
  8. Return the browned meatballs to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and the internal temperature reaches 165°F (74°C).
  9. Garnish with fresh parsley (if using) and serve hot.